Greek Salad With Orzo And Black Eyed Peas Food

GREEK SALAD WITH ORZO AND BLACK-EYED PEAS

Steps:

• Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
• Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.

CREAMY GREEK ORZO SALAD WITH CRISPY CHICKPEAS

Steps:

• Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
• In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
• Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

GREEK SALAD WITH ORZO AND BLACK-EYED PEAS

Steps:

• Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.
• Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• I serve it with the romaine in the bowls first, topped with a layer of orzo mixture, layer of black-eyed-pea mixture, and finished topped with feta but you can also mix it all together if you prefer.

GREEK SALAD WITH ORZO

Steps:

• In a Dutch oven, bring water to a boil. Add orzo and cook for 5 minutes. Add beans; cook 4-5 minutes longer or until orzo and beans are tender., Meanwhile, in a large salad bowl, combine the tomatoes, lemon juice and zest. Drain orzo and beans; rinse in cold water. Stir into tomato mixture. Drizzle with vinaigrette and toss to coat. Chill until serving.

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

GREEK BLACK-EYED PEAS SALAD

Steps:

• Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
• Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
• If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

GREEK SALAD WITH ORZO AND BLACK-EYED PEAS

Steps:

• Cook the orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
• Toss the black-eyed peas, tomato, and parsley with the vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together the orzo, remaining 1 tablespoon oil, the cucumber, olives, onion, lemon zest and juice, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.
• Divide the black-eyed-pea mixture (with juices) among the jars and layer the orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
• DO AHEAD
• ASSEMBLED JARS can be chilled up to 6 hours. Serve at room temperature.

CHICKPEA ORZO SALAD

Steps:

• In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
• Drain and cool under cold running water.
• In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
• In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
• Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
• Chill for 1 hour before serving.
• Place over a bed of lettuce.